BORDEAUX STYLE FISH
Taste the authentic flavours of French cuisine right in your own kitchen with this easy and gorgeous Bordeaux style-fish.
Discovering the Bordeaux-Style Fish
I absolutely adore preparing this gratin for my family. The Poisson à la bordelaise, or Bordeaux-style fish, is a staple dish in French cuisine, adored by families across the country. This dish is not only a classic, but also an icon in the world of super-easy, tasty, and quick French cooking.
A Tasty Trip Through French Family Traditions
In fact, this dish is so popular that you can even find it in frozen form in any French supermarket, from the northern city of Lille to the sunny beaches of Saint-Tropez. This makes it the perfect choice for those who are reluctant to cook fish, but still want to enjoy its delicious taste. And, trust me, there’s a good chance that even the most hesitant eaters will be going for seconds.
Cooking Made Easy
The beauty of this dish lies in its ease of preparation. I had to share this recipe with you all because it’s just too good not to. In fact, some of my friends are eagerly waiting for this recipe to appear, as I promised them since ad kalendas graecas…. But, all’s well that ends well, right?
Flavors of Klevener de Heiligenstein
Klevener de Heiligenstein is a white wine from Alsace that is made from the pink-skinned grapes, a local clone of the grape Savagnin Rose or Roter Traminer. This wine is renowned for its rich, full-bodied taste, with notes of apricot, peach, and honey. It became recognized as one of the 7 “noble” grapes in Alsace in June 1971.
The Stone, Mineral, and Chalk Notes
As you take your first sip of Klevener, you’ll experience a concentration of flavour that’s matched by its relatively strong taste. The aroma is reminiscent of a subtler version of Gewurztraminer, with earthy notes and floral qualities that add depth to this already complex wine.
This wine pairs exceptionally well with a variety of dishes, including pork, poultry, fish in sauce, terrines and foie gras, Alsatian Salad, Aperitif, Bacchus Fondue, Beef Curry, and white meats such as chicken and turkey. It’s also a delightful aperitif and a perfect complement to desserts.
Timeless essence of French Cuisine
As you enjoy your glass of Klevener, take a moment to reflect on the traditions of Alsace that have shaped this delicious wine. Whether you’re savouring it with a meal or simply relaxing with friends, you’ll appreciate the depth and complexity of this amazing wine.
This poisson à la bordelaise has been a classic among French families for generations and continues to be one in their kitchens today. Now, as you sit down, raise a glass of Klevener and enjoy this iconic easy-peasy, Bordeaux-style fish. Miam, miam!
The Ease of Preparation
If you are looking for new fish gratin
you may try a fish rice gratin (here), or a delicious salmon gratin with Fourme d’Ambert cheese (here).
Do not forget to leave a comment and let me know how it turned out! And if you have any variation of this recipe that you would like to share, I would love to hear it. Be sure to check out my other easy-peasy recipes on the blog for more culinary inspiration!
Happy cooking and bonne dégustation!
Sixtine ;)
BORDEAUX STYLE FISH
Ingredients
- 4 cod fillets
- 1 large onion finely chopped
- 1 garlic clove crushed
- 10 cl white wine
- 1 little handful fresh parsley finely chopped
- 1 lemon juice
- Butter for the pan + for the potatoes
- 100 g Panko breadcrumbs
- 1 kg Charlotte potatoes not peel, washed and cut in half
- Olive oil
Instructions
- Preheat your oven to 180 °C.
- In a pan, briefly soften the garlic and shallots in a little bit of butter.
- Add the wine and cook for a further 5 minutes.
- Meanwhile, in a bowl, combine the Panko with the lemon juice and the parsley.
- Add both preparation together and mix thoroughly.
- Cook the potatoes in a large volume of boiling water for 20 minutes.
- Line a baking tray with olive oil and lay the cod fillets.
- Cover them with the mixture.
- Put in the oven for 20 minutes.
- Drain the potatoes and put a knob of butter on them.
- Serve with the fish.
Notes
